I’ve been at two events in the past two weeks that served plates of this whipped feta topped with roasted beets and dukkah – both were celebrating the launch of the new Calgary Eats cookbook, a collaboration between 40 Calgary restaurants including Ten Foot Henry, whose chef, Steve Smee, contributed this recipe. I have a bowl of roasted beets in my fridge (you can do them in the slow cooker!) and is there a better combo than beets and feta or creamy goat cheese? Wait – how about whipped feta you can drag through with soft flatbread instead of relying on a green salad as delivery vehicle? This is going directly into my regular repertoire.
I adapted this a bit – mostly for quantities (the recipe makes about a cup and a half – more a restaurant quantity than a home one, unless you want to have a large stash tucked away) and to tweak ingredients a bit to utilize what I had. My dill is currently snowed under, so I used a bit of parsley for a burst of green… next time I’ll do mint!